Ingredients

2 x 300 g Ribeye steaks
1 Tbsp (15 ml) Seven Colour Grill Seasoning™
1 Tbsp (15 ml) Oil
1 large Onion, sliced
1 cup (250 ml) grated Mozzarella
3 Tbsp (45 ml) Garlic-and-herb butter
2 Bread rolls, sliced open

Method

Slice the ribeye steaks into strips and season with the Seven Colours Grill Seasoning™.
Heat the oil in a pan over medium-high heat. Add the steak strips and cook until just browned, about 3 minutes.
Add the sliced onion and sauté until soft, about 5 minutes.
Sprinkle in the mozzarella cheese and allow it to melt over the steak. Once melted, remove from the heat and set aside.
Spread the garlic-and-herb butter on the inside of the bread rolls and toast in a pan, buttered side down, until golden brown.
Fill the toasted rolls with the cheesy steak mixture.
Serve warm.